Spare ribs with the brisket bone, skirt, and rib tips trimmed off — squared up into a neat rectangle that cooks evenly on the smoker or in the oven. Each rack feeds 2-3 hungry people.
The St. Louis cut is what you want for proper smoked ribs. Trimming the rack into a rectangle means it cooks evenly from end to end — no thin tail overcooking while the thick end is still tough. Heritage pork ribs have more fat and more flavor than supermarket ribs, which is exactly what you want when smoking low and slow.
One rack feeds two to three people. Plan two racks for four; three for six.
Pull the membrane. Dry rub overnight. Smoke at 225°F until the bones bend without breaking (5-6 hours). Glaze the last 30 minutes if you want.
Freezer up to 6 months. Thaw 24 hours in the fridge.